Heat olive oil and butter in a medium-large soup pot over medium heat. Once butter is melted, add the leeks, onions, and diced carrots, and cook for about 3-5 minutes, or until leeks and onions start to become translucent. Add garlic, and once aromatic, add in salt, pepper, and herbs de Provence. Stir to combine. Add in the chicken stock, and bring to a gentle boil. Add the zucchini, squash, tomatoes, asparagus, and chicken breast. Cover partially with a lid and cook for about 15-20 minutes, or until carrots are tender. Turn the heat off and add in the English peas as well as the lemon zest and juice. Stir to combine, and allow the peas to become bright green in the hot stock, about 3-4 minutes. Add additional salt and pepper if needed. To serve, add about ½ cup of the cooked quinoa to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.